After church, many enjoy spending their Sunday afternoons huddled around the TV to watch the home team play football. But what's game day without the delicious snacks that come with it? Some people use tasty treats as an excuse to get excited about the big game in the first place! Just because you want to enjoy the football appetizers doesn't mean you have to skip out on your primarily raw, plant-based eating habits. You can enjoy dozens of fun and satisfying recipes during the game while following the Hallelujah Diet! If you're hosting the next football Sunday get-together, try some of our favorite appetizer recipes! 1. Bruschetta This bite-size snack is full of flavor and freshness. Ingredients: 8 tomatoes - chopped 5 fresh basil leaves - chopped 2 garlic cloves - minced 1 pinch dried oregano Dash of crushed red pepper Dash of unrefined sea salt 1 tablespoon extra virgin olive oil 1 loaf organic, whole-grain French- or Italian-style bread Directions: First, slice the organic whole-grain bread into half-inch pieces, and toast them until slightly crisp. Set aside. Toss tomatoes, basil, garlic, oregano, red pepper, sea salt and olive oil in a large bowl. To assemble the bruschetta, simply top each toasted bread slice with the tomato mixture. Enjoy! 2. Cheesy Popcorn By using an air popper and cheese substitute, this popcorn will taste great without the guilt! Ingredients: 1/2 cup organic popping corn 1/4 cup organic virgin coconut oil 1/4 cup nutritional yeast Unrefined sea salt to taste Directions: First, use an air popper to make the popcorn. Once the popcorn is popped, drizzle with melted organic virgin coconut oil, and sprinkle with nutritional yeast and sea salt. 3. Chili Lime Sweet Potato Chips What's football Sunday without potato chips? Here's another tasty traditional treat without the added trans fat. Ingredients: 2 sweet potatoes 4 tablespoons extra-virgin olive oil 4 tablespoons lime juice 2 tablespoons chili powder 4 teaspoons cumin 1 teaspoon garlic powder 2 teaspoons unrefined sea salt Directions: First, mix all seasonings in a bowl. Set aside. Using a mandolin, slice the sweet potatoes as thin as possible. Pour the seasoning mixture over the sliced potatoes, and toss to coat. Place seasoned slices on prepared dehydrator trays, and dehydrate at 105 degrees for about 24 hours, flipping over halfway through. Enjoy!4. Red Hot Snackers Try this spicy snack when the game gets intense! Ingredients: 3 cups sunflower seeds 1 cup flaxseeds 2 large tomatoes 1/2 cup sweet onion 2 teaspoons chili pepper flakes 2 teaspoons cumin 2 teaspoons Celtic sea salt Directions: Simply blend all ingredients in a food processor, and then spread the mixture over 4-6 dehydrator trays. Let mixture heat until completely dry. Break into bite-size pieces, and serve immediately or keep stored in a tight-sealed container for up to 10 days. 5. Raw Spinach Dip Try this delicious dip with your favorite raw crunchy veggies. Ingredients: 5 cups spinach 1 large avocado - peeled and pitted 1/2 cup red onion pieces 1 small garlic clove - peeled 3 tablespoons fresh lemon juice 1 teaspoon unrefined salt Pinch of cayenne pepper Pinch of ginger root - optional Directions: Place all ingredients in a food processor, and blend until smooth and creamy. Transfer to a serving bowl, and enjoy! 6. Easy Cheese Sauce A trans-fat and dairy-free cheese sauce? You can't say no to this ultimate appetizer. Ingredients: 1/2 cup grapeseed oil vegan mayonnaise 1 tablespoon nutritional yeast Distilled water Directions: Place the vegan mayonnaise, nutritional yeast and about two teaspoons of distilled water in a food processor, and blend until smooth and creamy. Add more water to reach the perfect consistency. Transfer the mixture to a serving dish, and eat with crunch-fresh veggies and organic, whole-grain crackers! 7. Rhonda's Raw Guacamole Dip Our own Rhonda Malkmus makes a mean guacamole. Try her fresh recipe with organic whole grain chips or pita bread.Ingredients: 2 ripe medium-size avocados - peeled and pitted 1 tablespoon fresh lemon or lime juice 1 garlic clove - peeled 1/2 teaspoon Celtic or Himalayan salt Cayenne pepper - dash or to taste 2 Roma tomatoes - diced 1/2 cup red sweet onion - diced fine 1 red bell pepper - diced fine 6 cilantro leaves - minced Directions: Place avocados, lemon juice, garlic, salt and cayenne pepper in a food processor, blending until smooth and creamy. Transfer to a large bowl. Add tomatoes, onion, red pepper and cilantro to avocado mixture, and fold the ingredients until combined. For best taste, serve immediately. 8. Jalapeño Cornbread Muffins Bake this recipe right before the guests arrive for the ultimate freshness. Ingredients: 1 1/2 cups organic cornmeal 1/2 cup spelt flour 2 teaspoon baking powder - aluminum free 1 teaspoon sea salt 4 tablespoons honey 2 tablespoons melted coconut oil and a little extra for greasing your muffin pan 1 1/2 cups non-dairy milk - almond, riceor coconut 1 cup organic corn kernels, fresh or frozen and thawed 1 jalapeño pepper - seeds removed and finely chopped Directions: Prepare a muffin pan with coconut oil, and heat the oven to 400 degrees. In a small bowl, combine all dry ingredients. In another bowl, mix all wet ingredients. Combine dry and wet ingredients until smooth. Pour the finished mixture into the prepared muffin tin, and bake for 25 minutes. Enjoy!